you only need THREE ingredients to make these gorgeous lemon possets. 6 lemons, halved long ways with pulp scooped out 16 ounces heavy cream (2 cups) 2/3 cup granulated sugar 1/2 teaspoon kosher salt Zest from 2 lemons (about 1 tablespoon) 1/2 cup lemon juice (4 ounces) To a saucepan, add heavy cream, sugar, salt and lemon zest. heat over medium-low heat until very hot to the touch, about 3 to 5 minutes. It shouldn't be boiling but should be steaming. Remove from the heat and pour in the lemon juice. Pour the lemon/cream mixture into the halved lemons. Carefully transfer them to a cutting board or baking sheet and place in them in the fridge to chill, at least 4 hours. To brulee them, add a teaspoon of sugar to the top in an even layer. With a kitchen blow torch, caramelize the top. Serve immediately. Makes 12 lemon possets